REAL BUTTERMILK: Old-fashioned buttermilk is what's left after cream has been turned into butter. Naturally low-fat, it looks like thick milk. (Cultures are added to thicken it further). Look for bottles from local dairies at specialty shops or the farmers' market. SUPERMARKET STANDARD: Most buttermilk in the dairy aisle starts with low-fat milk and isn't derived from butter. It's interchangeable with traditional buttermilk (hence perfectly suitable for baking), though it lacks the rich flavor and tartness of the real thing. HOW TO USE THE LEFTOVERS: Use any extra buttermilk to make Indian lassis or add it to fruit smoothies, stir a little into oatmeal for some creaminess, brine chicken in it, or mix it with yogurt, scallions, and lemon zest to make a quick savory dip.

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The key to tender pound cakes, nutty, chewy fudge, and custards with just the right amount of tang? Old-fashioned buttermilk. Check out these five dessert recipes and read on to learn a little more about our new secret weapon in the kitchen.

REAL BUTTERMILK: Old-fashioned buttermilk is what's left after cream has been turned into butter. Naturally low-fat, it looks like thick milk. (Cultures are added to thicken it further). Look for bottles from local dairies at specialty shops or the farmers' market. SUPERMARKET STANDARD: Most buttermilk in the dairy aisle starts with low-fat milk and isn't derived from butter. It's interchangeable with traditional buttermilk (hence perfectly suitable for baking), though it lacks the rich flavor and tartness of the real thing. HOW TO USE THE LEFTOVERS: Use any extra buttermilk to make Indian lassis or add it to fruit smoothies, stir a little into oatmeal for some creaminess, brine chicken in it, or mix it with yogurt, scallions, and lemon zest to make a quick savory dip.